Balsamic Chicken and Veggies

In a mixing bowl, whisk salad dressing, balsamic vinegar, honey, and red pepper flakes. Set aside.

Heat olive oil in a 12-inch skillet over medium-high heat. Season the chicken with salt and pepper then place chicken in evenly heated skillet. Cook 6-7 minutes, rotating once halfway through cooking until the chicken has cooked through.

Add half the dressing mixture to the skillet and rotate chicken to evenly coat. Transfer chicken to a large plate or a serving platter while leaving sauce in the skillet.

Add asparagus and carrots to skillet. Stir frequently until crisp and tender, about 4 minutes. Transfer veggies to plate with chicken.

Add remaining dressing mixture to skillet and cook. Stir constantly until thickened, about 1 minute. Add tomatoes to chicken and veggies and drizzle dressing mixture in pan over top (or return chicken and veggies to pan and toss to coat).